Sugar Cookie Flag Fruit Pizza (Print Version)
Cream cheese-frosted sugar cookie crust topped with berries arranged like a flag; serves 12.
# Recipe Ingredients:
→ Sugar Cookie Crust
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Cream Cheese Frosting
08 - 8 ounces cream cheese, softened
09 - 1/4 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar
11 - 1 teaspoon vanilla extract
→ Fruit Topping
12 - 1 cup blueberries
13 - 1 1/2 cups strawberries, hulled and sliced
14 - 1 cup raspberries (or substitute extra strawberries if desired)
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or prepare a 9 x 13 inch baking pan.
02 - In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Incorporate egg and vanilla extract until blended.
03 - In a separate bowl, whisk all-purpose flour, baking powder, and salt. Gradually mix dry blend into wet mixture until combined.
04 - Press dough evenly into prepared pan, forming a 1/4 inch thick base.
05 - Bake for 13 to 15 minutes or until cookie edges turn golden. Cool entirely on a rack before frosting.
06 - Using an electric mixer, beat cream cheese and softened butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy consistency is achieved.
07 - Spread cream cheese frosting evenly over the cooled cookie base.
08 - Arrange blueberries in the upper left corner to resemble flag stars. Layer sliced strawberries and raspberries in rows to form stripes, alternating with the white frosting.
09 - Refrigerate assembled dessert for at least 30 minutes before slicing and serving.
# Expert Advice:
01 -
- The creamy tang of the frosting with sweet berries feels like a hidden scoop of summer in every bite.
- I love how everyone gravitates toward the pan just to admire the flag, and it vanishes slice by slice at parties.
02 -
- If the crust is even a bit warm when you frost, you'll end up with a runny mess—I learned this by losing a whole flag to melting.
- Layering fruit in neat rows makes it easier to cut later; haphazard berries may look artsy, but slices get tricky fast.
03 -
- Dust the berries very lightly with powdered sugar if they’re super tart or not quite in season.
- Always pat fruit dry before arranging; moisture makes the frosting run off.